Being new I naturally am cautious and want to see if I may have ruined a beautiful piece of meat.
I made a capicola last week and it is hanging to dry. The Coppa was 2400g (give or take). I mixed 1360g of Kosher salt with 50g pargue salt #2 and covered the meat for about 12 hours.
After 12 hours I rinsed it in water, patted dry, rinsed in red wine, patted dry, smeared in garlic paste, rolled in black pepper, red pepper flakes and paprika. Trussed and placed in ham stockinette - hanged in 73F room with 65-70% humidity.
It has been handing since 07/04/18 and has dropped to 2050g so far. I just want to make sure this meat will A) Taste good and B) Won't make me or my family sick.